Blueberry Cream Cheese Pancakes
- MAKES
- 21 (4-inch) pancakes
- COOK TIME
- 20 Min
If you love to make pancakes from scratch, then you'll love our Blueberry Cream Cheese Pancakes! These easy pancakes are going to make breakfast time that much sweeter when blueberry season rolls around! Add in our secret ingredient, velvety cream cheese, and some juicy blueberries to these pancakes, and you'll be making the most decadent breakfast ever served.
What You'll Need
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 2 cups self-rising flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 1/4 cup milk
- 2 tablespoons butter, melted
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup blueberries
What to Do
- In a medium bowl with an electric mixer on medium speed, beat cream cheese until creamy; add eggs, 1 at a time, beating after each addition.
- In a large bowl, combine flour, sugar, and salt; with the back of a spoon, make a well in center of mixture. You’ll need this when you add the rest of the ingredients.
- In a medium bowl, combine cream cheese mixture, milk, butter, and vanilla; stir well. Pour into well of flour mixture and stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in blueberries.
- Coat a griddle with cooking spray, then heat over medium heat. Pour about 1/4 cup batter per pancake onto griddle. Cook pancakes until the tops begin to bubble and the edges are golden. Flip pancakes and cook until both sides are golden. Repeat until all batter is used.
Test Kitchen Tips
- We think these are best when slathered with butter and drizzled with maple or a fruit-flavored syrup! There's no better way to take these delicious pancakes over the top.
- If you're looking for more amazing ways to make pancakes, be sure to try our Banana Pancakes with Golden Banana Syrup! And we know you'll love our Baked Chocolate Chip Pancakes, and Cannoli Flapjacks. Pancakes have never been better!
- Dessert can be the perfect time for something sweet. That's why we've got Ooey Gooey Homemade Cinnamon Roll Recipes the whole family will love!
Up Next:
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Nutritional InformationShow More
Servings Per Recipe: 21
- Amount Per Serving % Daily Value *
- Calories 123
- Calories from Fat 51
- Total Fat 5.7g 9 %
- Saturated Fat 3.1g 16 %
- Trans Fat 0.1g 0 %
- Protein 3.0g 6 %
- Amount Per Serving % Daily Value *
- Cholesterol 34mg 11 %
- Sodium 114mg 5 %
- Total Carbohydrates 15g 5 %
- Dietary Fiber 0.6g 2 %
- Sugars 5.3g 0 %
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conrud99 8938094
Feb 19, 2021
I used Splenda instead of sugar. Absolutely the BEST pancakes. We have them twice a month with bacon , for a wonderful supper.
royjwalls1 0722817
Oct 15, 2019
I eat blueberries pancake every other day! But i cut out sugar taste better no sugar in it.
Pankygirl
Aug 25, 2013
This recipe sounds really yummy! Im going to make these for hubby this next weekend.He loves anything Blueberry.
berniehouchens 884 8341
Aug 23, 2013
Would this work as a waffle recipe?
Test Kitchen Team
Aug 23, 2013
Whole blueberries will not work well in a waffle iron. You can try it without the blueberries, but please be aware that we have not tried this recipe in a waffle iron in the Test Kitchen, so we can not guarantee the results. Thank you!
JudyTrudy
Aug 22, 2013
Going to try these but need to make my own self rising flour. I use so little of it, it is a wasted to buy it, now if i can just remember how what to add and how much....I know...google it!
larrylike 9779057
Jun 13, 2014
How do you make self rising flour?
pj jones 66
Jul 24, 2014
larrylike, You simply add the correct amount of leavening (1-1/2 teaspoons of baking powder) and the correct amount of salt (1/2 teaspoon) for every cup of all-purpose flour called for in your recipe. You can omit two teaspoons of each cup of well-mixed, homemade self-rising flour if you are concerned about the added volume. Hope this helps you out.
roynbarbi 9975190
Aug 22, 2013
I made these this morning for brunch...ie...late breakfast, early lunch! They are amazingly good, light, fluffy, flavorful. I sprinkled a little granulated sugar and melted butter on top after turning them over, just way and above delicious. And easy to make. I do not think Biscuick would work with this...it is perfect just the way it is!
roynbarbi 9975190
Aug 22, 2013
An addendum to my comment....my husband and I each had 4, 4-5" pancakes and I made up the rest of the batter to make 9-10 extra to put in the fridge to heat up for breakfast for a few days!
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